Title: Rice-Barley Pilaf
Categories: Entree Vegetable Vegetarian
Yield: 8 Servings
| 1 | c | Uncooked brown rice |
| 1/2 | c | Barley |
| 1/4 | c | Bulgher wheat |
| 1/4 | c | Soy grits |
| 1 | | Onion (medium) |
| 1/2 | c | Green pepper (chopped) |
| 1 | c | Green onions (chopped) |
| 1/2 | lb | Fresh mushrooms (sliced) |
| 4 | c | Vegetable broth |
| 1/2 | c | Slivered almonds |
| 1/4 | c | Parsley; finely chopped |
| | | Salt to tast |
SAUTE onoins, pepper and mushrooms in small amount of oil. ADD rice,
barley, wheat and soy grits and brown lightly. ADD most of the almonds,
reserving a few POUR INTO 9X13 inch casserole dish ADD broth and cover
tightly BAKE at 350 degrees for 1 hour, stirring occaasionally while baking
JUST BEFORE SERVING, stir in parsley with a fork and sprinkle with reserved
almonds **Natures Pantry Cookbook**